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It is hard to think about Easter without thinking about eggs and deviled eggs are a great way to include some eggs in your Easter menu.
Deviled eggs
are hard boiled eggs that are served cut in half and stuffed with a mixture that typically includes the egg yolk along with some mayonnaise, mustard and a touch of hot sauce or a garnish of chili powder. Although your basic deviled eggs are great all by themselves you do not have to stick with the basic filling; you can go crazy with the flavours and one of my favourite ways to stuff them is with guacamole! You cannot go wrong combining two already amazing things like eggs and guacamole in a new dish like guacamole deviled eggs! As good as the guacamole deviled eggs sound I could hardly resist stopping there and I had to throw in another amazing ingredient, bacon! Bacon and eggs is a match made in heaven and bacon and avocado is not far behind so why not combine them all in bacon guacamole deviled eggs? No matter how you cut it, these bacon guacamole deviled eggs are bound to be a hit at your Easter gathering!

The only real problem with these little gems is how quickly they will disappear; so make a lot!

So pretty and finger lickingly good!

Bacon Guacamole Deviled Eggs

Prep Time: 15 minutesTotal Time: 15 minutesServings: 6

Deviled eggs never had it so good stuffed with bacon guacamole!

ingredients

6 eggs, boiled, cooled, peeled, and cut in half

1 large avocado, mashed

2 tablespoons bacon, cooked and crumbled

1 tablespoon jalapeno, finely diced

1 tablespoon red onion, finely diced

2 tablespoons diced tomato

1 tablespoon lime juice (~1/2 lime)

1 tablespoon cilantro, chopped

salt, pepper and cayenne to taste

pinch chili powder (for garnish)

directions

Scoop the yolks out of the egg halves, mash them, mix with the avocado, bacon, jalapeno, onion, tomato, lime juice and cilantro and season with salt, pepper and cayenne.

Place a tablespoon of the mixture back into the holes left by the yolks in the eggs and serve garnished with extra bacon and a pinch of chili powder.

I made these this morning and they were a bit bland - in need of a little something. I found that difficult to believe, looking at the list of strong flavors that were added, but it was true. They need a something to spark the ignition, kinda like salt does, but better. I think perhaps a teaspoon of a mild pepper sauce (i.e. Frank's Red Hot®) or maybe 1/8 teaspoon of ground cayenne would help out. Substitute that for the more earthy chili powder in the filling, but still use chili powder as a garnish. also, this recipe makes *lots* of filling, so don't hesitate to really stuff those egg halves!

WileyP: The recipe actually does call for seasoning with salt, pepper and chili powder to taste. I generally go easy on the heat sources like the jalapeno and cayenne in recipes for those that do not like it as hot but you should definitely increase it if you like like it spicy. A hot pepper sauce would definitely work as an extra heat source! The lime juice and cilantro should also be adding a lot of flavour here not to mention the bacon.

I always get a giggle out of recipes that make you "Re-invent The Wheel" as part of their ingredients. LOL I read the list and then said, "So, you add some Pico de Gallo to mashed eggs and an avocado, right?" Oh and some bacon, too. No need to buy all the veggies if you have a proper grocery store that sells dips and spreads.

I actually had these eggs 2 weeks ago at a bridal shower; no one cared for them. Sorry. The women just said, "So, it's guacamole in an egg white, right?" I'll just take plain ol' humble deviled eggs, thank you very much. :D

Lexy: You could make them a day or two ahead of time. If you do this the bacon will not be nice and crispy so you could also hard boil the eggs a couple of days ahead, make the guacamole, minus the bacon, a day ahead (store it in a container in the fridge and cover it with lime juice to prevent browning), then cook the bacon and assemble on the day. Enjoy!

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I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.